Active Time

　　30 min

　　Total Time

　　30 min

　　The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce. Serve it with extra-virgin olive oil for drizzling.

　　

Ingredients

makes 4 to 6 first course servings

　　1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)

　　1 1/2 cups ice cubes

　　3/4 cup whole blanched almonds

　　3 garlic cloves, coarsely chopped

　　8 slices firm white sandwich bread, crusts discarded and bread torn into pieces

　　2 tablespoons red-wine vinegar

　　2 teaspoons kosher salt

　　1/4 cup extra-virgin olive oil

　　

Step 1

Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.

　　

Step 2

Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.

　　

Step 3

Top with diced watermelon.